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In response to
"Damn, I knew I was forgetting something - apples!! Already have potatoes and yams in there and it's resting on sliced onion."
by
MojaveMeg
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Ohhh, awesome. With all that, you don't need the apples. But do add the wine and make a reduction--it's so worth it.
Posted by
Trish (aka Trisha)
Nov 21 '10, 17:22
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Instead of roasting your asparagus, you might want to try this.
Put a couple of tablespoons of olive oil in a large skillet, heat up until almost smoking. Put in prepared* asparagus and move it around constantly until it's crispy on the outside. Drain for a minute or two on paper towels and use freshly ground pepper to taste. Then very lightly sprinkle sea salt over it. It is totally to die for.
*Bring a large pot of water to a boil, throw in your asparagus for about 1 1/2 minutes to blanche. Rinse under cold water until you can handle it. Bend the bottom of the stem until it snaps, then discard the tough bottom or save it for vegetable stock. Then lightly peel the stem with a vegetable peeler. Pat dry. Make SURE it's totally dry before you saute it. I got this tip on the prep from Jacques Pepin's cooking show. Doing the asparagus this way guarantees no woody fibrous stems. It just takes a couple of minutes but it's totally worth it.
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